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Full Online Book HomeLearning KitchenFruit - Banana Snack Cake
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Fruit - Banana Snack Cake Post by :presf Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3400

Click below to download : Fruit - Banana Snack Cake (Format : PDF)

Fruit - Banana Snack Cake

1 1/4 cup mashed bananas
3/4 cup fat and cholesterol free egg substitute
1/2 cup buttermilk or low fat yogurt stirred
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup applesauce
1 teaspoon vanilla extract
1/2 teaspoon banana extract (optional)
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon

Heat oven to 375 degrees. Lightly great 9 inch square baking dish with non-stick cooking spray.

In large bowl, mix banana, egg substitute, buttermilk, 1/2 cup of brown sugar, applesauce and extracts til blended. Stir in flour, baking powder and baking soda til smooth.

Scrape into prepared pan. Sprinkle with remaining 2 tablespoons brown sugar and the cinnamon.

Bake 20 to 25 minutes, til pick inserted in center comes out clean. Cool in pan on wire rack. Cut in 3 inch squares.

Serves 9 - Calories 201, 6 grams protein, 1 gram fat, 1 mg chol. Exchanges 2 starch/bread and 1 fruit
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Fruit - Banana -  Bananas And Cream Bundt Cake Fruit - Banana - Bananas And Cream Bundt Cake

Fruit - Banana -  Bananas And Cream Bundt Cake
1/3 cup shortening 1-1/4 cups sugar 2 eggs 1 teaspoon vanilla 1-1/4 cups mashed ripe bananas (about 3) 2 cups flour 1-1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (8 oz.) sour cream 1 cup chopped walnuts Confectioner's sugar Cream shortening and sugar together. Add eggs one at a time. Add vanilla and bananas. Mix well. Combine dry ingredients and add to creamed mixture alternately with the sour cream; stirring until just combined. Stir in walnuts. Pour into a greased and floured bundt pan and bake in a preheated 350 degree oven for about 50 minutes

Fruit - Banana -  Bananas Hawaiian Fruit - Banana - Bananas Hawaiian

Fruit - Banana -  Bananas Hawaiian
3/4 cup flaked coconut 3 tablespoons butter 1/2 cup firmly packed brown sugar 1/4 teaspoon ground cinnamon 1 cup dark rum 6 firm bananas, peeled and sliced 2 quarts vanilla ice cream Brown coconut in a skillet over medium heat, stirring constantly. Remove from pan; cool and set aside. Combine the butter, sugar and cinnamon in the skillet. Place the pan over medium heat and cook, stirring, until the sugar dissolves. Stir in the rum and bring to a boil, stirring constantly. Add bananas and cook just until heated through. Spoon sauce over well-rounded scoops of vanilla ice cream; sprinkle with